‘Asazuke’ is a Japanese pickling method characterised by its short preparation time. The term can also refer to the vegetables pickled in this manner. Commonly used vegetables are Daikon, Wombok, Cucumbers, or other salad vegetables. ‘Asazuke’ is usually prepared by rubbing the cut vegetables with salt and ginger, sliced kombu or chilli.

The typical Japanese style meal ‘Ichijū Sansai’ needs a refreshing vegetable dish as the second side dish and ‘Asazuke’ is ideal for it as it is easy and quick to prepare.